PART 3Licences (continued)
DIVISION 1General (continued)
34 A licence becomes invalid if the licence holder surrenders the licence to the Minister and it is not subject to a cancellation procedure.
Marginal note:Grounds for suspension
35 The Minister may suspend a licence if
(c) the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct an activity that is identified in the licence.
Marginal note:Written notice
(2) The Minister must notify the licence holder in writing of the suspension and the date on which it takes effect.
Marginal note:Risk of injury to human health
37 (1) Despite section 36, if the Minister is of the opinion that a risk of injury to human health may result if the licence holder continues to conduct an activity that is identified in the licence, the Minister may suspend the licence immediately after the licence holder is provided with a written report that sets out the grounds for the suspension.
Marginal note:Written notice
(2) The Minister must notify the licence holder in writing that their licence is suspended and that the suspension takes effect immediately.
Marginal note:Duration of suspension
38 The suspension of a licence must be lifted if the Minister determines that corrective action has been taken.
Marginal note:Grounds for cancellation
39 The Minister may cancel a licence if
(a) the licence holder fails to take corrective action within 90 days after the day on which the licence was suspended, unless a longer period is granted by the Minister at the written request of the licence holder;
(b) the licence holder continues to conduct an activity that is identified in their licence while the licence is suspended;
(d) the licence holder does not comply with any provision of the Act, other than section 15, or with any provision of these Regulations, the Food and Drugs Act or the Food and Drug Regulations and, since its issuance or renewal, the licence
(e) the licence holder was not in compliance with section 15 of the Act in respect of their application for the issuance, renewal or amendment of the licence or at any time during the period of validity of the licence.
Marginal note:Written notice
(2) The Minister must notify the licence holder in writing of the cancellation and the date on which it takes effect.
DIVISION 2Inspection Services — Food Animals and Meat Products
Marginal note:Inspection stations — slaughtering
41 (1) The Minister must determine the number of inspection stations that are required annually during each work shift that has been approved by the President, for each establishment where food animals are slaughtered by a licence holder, taking into account the following factors:
Marginal note:Fixed or unfixed locations
(2) The Minister must determine whether inspection services at an inspection station are to be provided at a fixed or unfixed location in the establishment and, in the case of a fixed location, must specify the location in the establishment.
Marginal note:Additional inspection stations
(3) The Minister may authorize one or more additional inspection stations for a work shift, on an annual or hourly basis, taking into account the factors set out in subsection (1), if the licence holder submits a written request to the President and an inspector is available.
Marginal note:Minimum hours of inspection — meat products
42 The Minister must determine the minimum number of hours of inspection that are required per year during each work shift that has been approved by the President, for each establishment where a meat product is manufactured, processed, treated, preserved, graded, packaged or labelled, or where an edible meat product is stored and handled in its imported condition, by a licence holder, taking into account the following factors:
(a) the nature and complexity of the activities that are conducted by the licence holder in the establishment;
(b) the size of the establishment, the layout of equipment and the type of equipment and technology that are used;
(c) the range of meat products and the volume of production;
(d) work scheduling practices; and
(e) the inspection records in respect of the establishment and the activities that are conducted by the licence holder in the establishment and, if available, any inspection records in respect of comparable establishments where the same activities are conducted.
Marginal note:Inspection services outside work shifts
43 Inspection services may be provided during a period other than a work shift if a licence holder submits a written request to the Minister and an inspector is available.
44 (1) A licence holder must notify the Minister in writing of any change that affects any of the factors set out in subsection 41(1) or section 42 or if an additional inspection station that is authorized under subsection 41(3) on an annual basis is no longer required.
(2) If the Minister becomes aware of a change referred to in subsection (1), the Minister must reconsider and, as appropriate, adjust the number of inspection stations or minimum number of hours of inspection that are required.
PART 4Preventive Controls
DIVISION 1Interpretation and Application
45 The following definitions apply in this Part.
- acceptable level
acceptable level means a level of a biological, chemical or physical hazard that does not present a risk of contamination of the food. (niveau acceptable)
- agronomic input
agronomic input means an input that is used in growing fresh fruits or vegetables, and includes agricultural chemicals, biological controls, pollinators, commercial fertilizers, compost, compost tea, green manure, manure, mulch, row covers, soil amendments and pulp sludge. (intrant agronomique)
- control measure
control measure means a measure that can be applied to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. (mesure de contrôle)
- critical control point
critical control point means a step at which the application of a control measure is essential to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level. (point de contrôle critique)
- low-acid food
low-acid food means a food of which any component has a pH that is greater than 4.6 and a water activity, as determined by the ratio of the water vapour pressure of the component to the vapour pressure of pure water at the same temperature and pressure, that is greater than 0.85. (aliment peu acide)
(a) the holder of a licence to manufacture, process, treat, preserve, grade, store, package or label a food, to store and handle an edible meat product in its imported condition or to slaughter a food animal;
(b) any person who grows or harvests fresh fruits or vegetables; and
(c) any person who handles fish in a conveyance. (exploitant)
- scheduled process
scheduled process means a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment’s effectiveness. (traitement programmé)
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